Indian Butter Chicken
Recipe type: Main Dish
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 1½ cups full fat greek yogurt
  • 2 tablespoons lemon juice
  • 1½ tablespoons ground turmeric
  • 2 tablespoons garam masala
  • 2½ tablespoons ground cumin
  • 3 lbs chicken thighs
  • ½ cup (1 stick) unsalted butter
  • 4 teaspoons canola oil
  • 2 yellow onions, chopped
  • 4 garlic cloves, minced
  • 3 tablespoons ginger, minced
  • 1 cinnamon stick
  • 2 medium size tomatoes, diced
  • 2 red chiles, seeded and diced
  • kosher salt to taste
  • ⅔ cup chicken stock
  • 1½ cup cream
  • 1½ teaspoons tomato paste
  • 3 tablespoons ground almonds
  • ½ bunch cilantro leaves
Instructions
  1. In a large bowl, whisk together yogurt, lemon juice, turmeric, garam masala, and cumin. Add chicken to bowl and coat with marinade. Cover and refrigerate for at least 4 hours.
  2. In a large heavy bottomed saucepan, melt butter and oil until it starts to foam. Add onions and cook until translucent. Add in garlic and ginger and cook until onions start to brown.
  3. Add cinnamon stick, tomatoes, chiles, and salt. Cook until chiles are soft, about 10 minutes.
  4. Add chicken and all marinade from bowl and cook for 5 minutes. Stir in stock, bring to a boil, then lower heat and simmer, uncovered, for 30 minutes.
  5. Stir in cream and tomato paste and continue to simmer for an additional 15 minutes. Check that chicken is cooked through, then remove from heat.
  6. Stir in almonds and garnish with cilantro before serving.
Recipe by Things I Made Today at https://www.thingsimadetoday.com/2014/12/19/indian-butter-chicken/